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Problem!...Solution?

About a year ago I purchased one of Wildfire Cutlery's Thai Cleavers.After endless tries of sharpening I've come to the conclusion that the steel in this thing just plain STINKS. I like the shape and style.Would anyone know or would any of our knifemaker members be willing to produce a copy of this cleaver with better steel? Thanks...John

Ah now that one is much shorter, with respect to height, than the one that pensacola posted. The curve on that knife makes more sense to me as a facilitator of rock-chopping. The kom-kom seems like a pretty cool blade profile in general. It has the a gyuto-like edge profile with a height in between a cleaver and gyuto, which would make it easier to pick up what was just cut with the knife without having the kind of weird sensation of being too far away from the cutting edge that I sometimes get when using a really tall cleaver.